Lobster Ravioli & Shrimp in a Tomato Cream Sauce

 4 Scallions

2 Lemon

20 ounces Shrimp

½ cup Panko Breadcrumbs

18 ounces Lobster Ravioli

2 teaspoons Italian Seasoning

3 ounces Tomato Paste

4 tablespoons Cream Cheese

4 tablespoons Sour Cream

½ cup Parmesan Cheese

4 tablespoons Butter

1 tablespoon Olive Oil

Salt

Pepper

• Bring a large pot of salted water to a boil. Wash and dry all produce. • Zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both). Trim and thinly slice scallions, separating whites from greens. • Rinse shrimp* under cold water; pat dry with paper towels.

• Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add panko and cook, stirring, until golden brown, 3-5 minutes. • Turn off heat; transfer to a small bowl and stir in as much lemon zest as you like. Season with salt and pepper. Wipe out pan.

• Once water is boiling, add ravioli to pot and immediately reduce heat to low. Cook, stirring occasionally, until tender and floating to the top, 3-4 minutes. • Reserve ½ cup pasta cooking water (1 cup for 4 servings), then gently drain.

• While ravioli cook, season shrimp all over with half the Italian Seasoning (you’ll use the rest later), salt, and pepper. • Heat a drizzle of olive oil in pan used for panko over medium-high heat. Add shrimp and cook, stirring, until opaque and cooked through, 3-4 minutes. Reduce heat to low.

Make Sauce

• Add 1 TBSP butter (2 TBSP for 4 servings) and scallion whites to pan with shrimp. Cook until scallion whites are softened, 1 minute. Stir in tomato paste until fully incorporated, then add reserved pasta cooking water; stir to combine. • Whisk in cream cheese, sour cream, 2 TBSP butter, and a squeeze of lemon juice to taste until combined and creamy, 1-2 minutes more. Season with remaining Italian Seasoning, salt, and pepper.

• Add ravioli to pan with sauce; stir to coat. • Divide between bowls. Sprinkle with lemony panko, Parmesan, scallion greens, and any remaining lemon zest. Serve with any remaining lemon wedges on the side.

Sheet Pan Shrimp Fajitas

 Servings: 4

Calories: 232 kcal

Ingredients

1 1/2 pounds shrimp peeled and deveined

1 yellow bell pepper sliced thin

1 red bell pepper sliced thin

1 orange bell pepper sliced thin

1 small red onion sliced thin

1 1/2 tablespoons extra virgin olive oil

1 teaspoon kosher salt

several turns of freshly ground pepper

2 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

lime

fresh cilantro for garnish

tortillas warmed

Instructions

Preheat oven to 450 degrees.

In a large bowl, combine onion, bell pepper, shrimp, olive oil, salt and pepper and spices.

Toss to combine.

Spray baking sheet with non stick cooking spray.

Spread shrimp, bell peppers and onions on baking sheet.

Cook at 450 degrees for about 8 minutes. Then turn oven to broil and cook for additional 2 minutes or until shrimp is cooked through.

Squeeze juice from fresh lime over fajita mixture and top with fresh cilantro.

Serve in warm tortillas.

Recipe Notes

If preferred, remove shrimp tails prior to cooking for easier serving.

Source: https://www.number-2-pencil.com/one-sheet-pan-shrimp-fajitas/?utm_content=bufferad93c&utm_medium=social&utm_source=pinterest.com&utm_campaign=buffer

Pad Thai

Prep Time: 12 mins

Cook Time: 13 mins

Total Time: 25 mins

Servings: 4 servings

SAUCE:

3-1/2 Tablespoons tamarind concentrate more watery - NOT tamarind paste which is thicker (HIGHLY recommended but if you can't find it, sub with 1 1/2 tablespoons peanut butter + 1/4 cup fresh lime juice)

2 teaspoons Thai red chili sauce Sambal Oelek or Sriracha to taste

4 Tablespoons red boat fish sauce 

3 Tablespoons oyster sauce

4 Tablespoons coconut sugar or brown sugar (if not paleo) - leave out for Whole30

1.5 teaspoons concentrated tomato paste , optional for additional color and to mimic the North American version as the authentic Thai version does not use this

FOR THE STIR FRY:

8 ounces dried uncooked rice noodles , sub with Miracle Noodle, Shirataki or Konjac noodles for grain-free or spiralized vegetables for Whole30

2 Tablespoons cooking oil , avocado oil for a healthier version

6 oz chicken breast , sliced thinly (can also sub with shrimp or leave out for vegetarian)

2 garlic cloves , minced

1 teaspoon freshly grated ginger

1 shallot , diced

1/3 cup grated carrots

1 red or green bell pepper , thinly sliced (I used a combo of both for extra color)

1 large egg , lightly beaten (leave out for vegan)

1 lime wedge

salt, black pepper and more fish sauce to taste

GARNISH and TOPPINGS:

Chopped fresh cilantro , bean sprouts, chopped roasted peanuts, green onions and additional lime wedges

FOR MEAL PREP:

Takeout style Lunch containers

Glass Lunch Boxes

PREPARE THE NOODLES:

Prepare the rice noodles according to package instructions. (I usually just soak mine for 6-7 minutes in boiling water). They should be soft but not mushy - see my photo above for how it should look at this point. Drain and immediately rinse under cool water and set aside in a colander.

MAKE THE SAUCE:

While the noodles are cooking, whisk together the sauce ingredients in a medium bowl. If you prefer a sweeter pad thai - add additional sugar. For a spicier version, add additional chili paste.

STIR FRY:

Heat the oil in a large wok or non-stick skillet over high heat. Add the chicken and cook until browned and mostly cooked through (about 3-4 minutes). Stir in the ginger, garlic, and shallots and cook for 30 seconds, until fragrant. Add the carrots and bell pepper and cook for 1-2 minutes, until tender crisp. Push all the ingredients over to one side of the pan. Pour the beaten egg and scramble directly in the skillet.

Cubed chicken breast in a pan

Add noodles and pour the sauce over top. Toss with tongs to evenly coat noodles. Remove from heat (do not overcook the noodles or they will get soggy).

Squeeze in juice from the lime wedge and adjust seasoning by adding some salt, black pepper, fish sauce, (tomato paste - if using) and chili paste.

Serve hot on a large platter with garnishes by sprinkling on cilantro, bean sprouts, peanuts and green onions and additional lime wedges on the side.

FOR MEAL PREP:

For meal prep, divide the noodles evenly into lunch boxes and store in refrigerator until ready to reheat.

If you like more sauce, double the amount of sauce and add desired amount and save the rest in an airtight container for next time or use it up in a stir-fry or salad.

Source: https://lifemadesweeter.com/chicken-pad-thai/#wprm-recipe-container-30332

TOM YUM SOUP WITH SHRIMP

 For 4 Person(s)

STOCK

• 2 Pieces Chicken Wings
• 6 Cups Water

TOM YUM

• 4 Cups of your chicken stock
• 3 Stalks Fresh Lemongrass
• 3 Small Slices Fresh Galangal
• 6 Leaves Fresh Kaffir Lime Leaves Shredded
• 2 Tablespoons Fish Sauce
• 2 Tablespoons Lime Juice
• 5 Whole Fresh Thai Chilli Peppers
• 3 or 4 Fresh Mushrooms
• 1 Tablespoon Prik Pao Roasted Chili in Oil
• 8 Large Shrimp
• Fresh Cilantro for Garnish

METHOD - STOCK

Cut one your 2 chicken wings into 3 pieces using a cleaver. Bring chicken to a rolling boil for about 10 seconds then drain, rinse and refill with fresh cold water and bring to a boil again. Let it boil for a few minutes then  reduce heat to high simmer for at least 30 minutes.  Feel free to add a bit of salt and pepper while it's simmering. Remove the chicken, and what remains is your stock.

METHOD - TOM YUM

Slice galangal into small discs, and slice lemongrass diagonally.  Slice mushooms. Wash your lime leaves and slice each leaf in half. Whack the Thai chilli peppers with a cleaver. Wash the prawns and shell them without removing the tails.

Bring stock broth to a boil. Add lemongrass, galangal, fresh chile, and lime leaves. Bring back to a boil then add mushrooms, fish sauce, prik pao and lime juice. You can adjust flavors by reducing fish sauce & lime juice, to suit your taste. Add prawns. As soon as prawns turn pink (cooked through) serve garnished with cilantro.

A popular variation is to serve tom yum "sai nam kon" which means a spoonful of coconut milk or, many street vendors will add a spoon of evaporated milk. We like tom yum nam kon and enjoy adding tablespoon of our Tom Kha to it.

Note that a popular way to make this dish is with a ready-made tom yum paste or tom yum cubes. ImportFood.com has some options for you. Our Instant Tom Yum Paste, is imported from Thailand and a pretty good product for making tom yum but you'll need to adjust some flavors. Add two tablespoons Tom Yum Paste to three cups boiling water, add 1.5 teaspoons salt, add mushrooms and prawns, add 1 tablespoon fresh lime juice, add 5-7 Thai chile peppers and onions, and serve garnished with cilantro.

An alternative to Tom Yum Paste is our Tom Yum Cubes which you can use to make the above soup. These alternatives also add fragrant, delicious Tom Yum flavor to just about any kind of noodles, and both are quite popular.  

To make your tom yum extra spicy, add Thai Fried Chilli Paste for Tom Yum.

Vietnamese Noodle Salad with Shrimp (Prawn)

Ingredients

Garlic Shrimp (Prawns)

• 12 - 15 medium shrimp (prawns), shelled and deveined (about 5 - 7 oz / 150 - 200g, excluding shells)
• 1 tbsp olive oil
• 2 garlic cloves , minced
• Pinch of salt and pepper

Dressing

• 1/4 cup lime juice
• 1/4 cup fish sauce
• 2 tbsp rice vinegar
• 1 tbsp caster sugar
• 1 large garlic clove , very finely chopped
• 1 tsp very finely chopped red chili , adjust to taste (I use birds eye which is spicy)

Salad

• 2.5 oz / 75g dried rice vermicelli noodles (Note 1)
• 3 cups iceberg lettuce , shredded
• 1 cup carrot , cut into fine matchsticks
• 1 1/2 cups cucumber , cut into matchsticks
• 1 1/2 cups beansprouts
• 1/4 cup coriander leaves , lightly packed
• 1/4 cup mint leaves (ordinary or Vietnamese), lightly packed

Instructions

1. Combine the Garlic Shrimp ingredients in a small bowl and set aside for 10 minutes.
2. Combine the Dressing ingredients in a small jar, give it a shake then set aside for 10 minutes.
3. Heat a skillet / fry pan over high heat. Add  the shrimp, scraping in the olive oil and garlic from the sides of the bowl. Cook for 2 minutes, or until browned and the shrimp is just cooked through. (Note 2)
4. Remove the prawns from the skillet onto a plate.
5. Prepare the vermicelli noodles according to the packet directions. I like to just soak them in hot tap water for a few minutes, this ensures they don't overcook. Then drain the noodles.
6. Arrange the noodles and remaining Salad ingredients on a large plate (like the photo) or toss together in a bowl. Top with prawns (warm or at room temperature). Drizzle over the Dressing (or toss through), or you can serve the Dressing on the side.
7. Serve immediately.

Recipe Notes:

1. You can use any type of vermicelli noodles in this, rice or bean. The bean ones are slightly more see through. You can also increase the quantity if you want, to fill it out more.

2. How to tell if prawns are cooked: raw prawns hang almost straight, perfectly cooked prawns curl into a "C" shape and overcooked prawns form a tight "O" shape.

3. This salad is also fantastic with chicken. Just omit the Garlic Shrimp completely and replace with cooked, diced or shredded chicken.

4. Nutrition per serving assuming this serves 3 people. The sodium looks very high because of the amount of dressing made. You need that much dressing to pour it all over the salad, but I'd guess around 1/4 ends up pooled at the bottom of the plate at the end.

Source: https://www.recipetineats.com/vietnamese-shrimp-prawn-noodle-salad/

Thai Tom Yum Soup with Shrimp

Ingredients

• Soup
• 2 L chicken broth
• 3 tbs Tom Yum paste
• 1 garlic clove, minced
• ¼ cup of minced lemongrass
• 3 kaffir lime leaves (make a little tear in each leave)
• 3 tbs fish sauce
• 3 tbs lime juice
• 1 cup of coconut milk
• 450 g (1 pack) of cooked Thai rice stick noodles (see note below)
• 20 shrimps (more or less depending on how many per person)
• Garnish
• 2 tomatoes, diced
• Coriander, chopped (about 2 cups)
• Enoki mushrooms or shiitake mushrooms, optional

Instructions

1. Add stock to a large heavy pot over medium-high heat.
2. Add your Tom Yum paste, garlic, lemongrass, kaffir lime leaves and bring to a boil. Simmer uncovered, for about 10 minutes.
3. Add the fish sauce, lime juice and cocounut milk to your broth and simmer about 2 minutes.
4. Add your shrimps and simmer an extra 3 minutes.
5. Place a big handful of cooked noodles in 4 big asian soup bowls and garnish each with about 2 tbs of chooped tomatoes and 1 tbs of coriander, Add some mushroom to taste if desired.
6. Laddle the broth over the noodles and garnishes.

Cooking rice stick noodles is sometimes confusing because the instructions on the packages are not always very clear. Unlike pasta, rice noodles must be cooked off the stove. To use them in soups, just soak them with boiling water, covered, for about 7 to 10 minutes, stirring them gently every 1 to 2 minutes to help loosen them. If your noodles are very thin, they will probably cook under 7 minutes, taste often to make sure they’re ready. Drain and then you’re ready to go.

Source: http://www.valerieskeepers.com/thai-tom-yum-soup/

Garlic Shrimp Spaghetti Squash

• 1 lb Shrimp, raw
• 2 Cloves Garlic, minced
• 1/2 Cup Greek Yogurt, full fat
• 1/2 Cup Almond Milk, unsweetened
• 1/4 Cup Parmesan Cheese, shaved
• 1 Tbs Garlic Powder
• 1 Tsp Sea Salt
• 1 Tsp Black Pepper
• Juice of 1/2 lemon
• Optional garnish: parsley
For the Spaghetti Squash:
• 1 Medium Spaghetti Squash
• 1 Tsp Sea Salt
• 1 Tsp Black Pepper
• 1 Tbs Olive Oil

1. Preheat oven to 400 degrees Fahrenheit. Carefully slice spaghetti squash down the middle and remove seeds with a spoon. Coat both halves of spaghetti squash with olive oil, sea salt and pepper. Place on baking sheet lined with aluminum foil and bake for 40 minutes or until fully cooked. Allow to cool for 10 minutes.
2. Spray a medium sized pot with cooking spray and sauté garlic until slightly brown on medium heat. Add almond milk and Greek yogurt to the pot and gently whisk to combine. Once sauce begins to boil slightly, add Parmesan cheese and reduce heat to low. Mix periodically until cheese has fully melted then remove pot from heat.
3. Spray large saucepan with cooking spray and add shrimp. Season with garlic powder, sea salt, black pepper, lemon juice and cook for approximately 5 minutes on both sides until shrimp is pink. Add Greek yogurt Alfredo and spaghetti squash to saucepan and toss to combine. Enjoy!

Source: http://www.itscheatdayeveryday.com/garlic-shrimp-spaghetti-squash/

Cajun Shrimp Linguine

Source: Cooking Light, May 2016

Creole Shrimp and Okra

Source: Cooking Light, May 2016
Made this with tomatoes and okra from my garden and loved it!!

Prawns Al Mojo de Ajo

Source: Cooking Light, May 2016

Shrimp and Bean Burrito Bowl

Source: Cooking Light, August 2016

Fresh Corn and Potato Soup with Sautéed Shrimp

Source: Cooking Light, August 2016

Cajun Style Shrimp Scampi

Ingredients

• For the rice:

• 2 ½ cups chicken broth

• 1 cup long grain rice

• ½ cup onion, minced

• ¼ cup celery, minced

• ¼ cup green bell pepper, minced

• 1 garlic clove, minced

• 3 tbsp butter

• ¼ tsp paprika

• ¼ tsp cayenne pepper

• ½ tsp dried oregano

• ½ tsp dried basil

• Salt & pepper to taste 

• For the shrimp:

• 1 lb large shrimp, peeled and deveined

• 2 tsp Cajun seasoning 

• 1 tbsp olive oil

• 2 tsp garlic, minced

• 2 tbsp butter

• ¼ cup white wine

• 1 tbsp freshly squeezed lemon juice

• Lemon zest

• Salt & pepper to taste

• Finely chopped parsley 

Let's get Cooking...

1. In a pot over medium heat, add butter, onion, celery, bell pepper, and garlic. Saute the vegetables for about 5 minutes, and then add the seasonings. Stir in the rice and toss well to coat. 

2. Once the grains are lightly golden, stir in the chicken broth. Cover and let simmer to cook for about 15-20 minutes. Once cooked and all the liquid has absorbed, fluff with a fork.

3. Rub the shrimp with Cajun seasoning, salt, and pepper. Heat olive oil in a pan on medium heat. Add shrimp and cook for 2-3 minutes, just until seared but not fully cooked. Remove from pan and set aside. 

4. Add garlic to the pan, sauté for a minute, and then stir in the butter. Pour the white wine and lemon juice and allow to slightly thicken. 

5. Turn off the heat and toss the shrimp and parsley in the sauce. Serve over the rice.